This Mousse is made with two - yes, two - ingredients, does NOT taste like coconut (like soooo many dairy-free chocolate flavoured things out there), stays fluffy and smooth even after being refrigerated for a day, is the perfect amount of sweet, and will change your dairy-free life. Also thanks to Lily’s chocolate…. it has no artificial, added or refined sugar. Yes, you heard me right. Instead, its sweetened botanically with stevia - without the stevia aftertaste.
Read MoreWhen my go-to chocolate chip recipe just wasn’t an option when my cookie craving kicked in - I had to look elsewhere, and ended up finding a great base-recipe that I only had to tweak a little bit. These cookies are soft, and chewy but crispy on the outside. An absolute game-changer when it comes to vegan and gluten free baking.
Read MoreThis cream sauce is so versatile! I’ve served it with chickpeas over spiralled zucchini and carrots, as well as with brown rice pasta and free range roasted chicken. I’ve used it cold as a dip with raw veggies, and as a sauce for a baked casserole! The options are endless for this deliciously creamy and flavourful sauce and I can’t wait for you to try it!
Read MoreI can’t believe that I’ve lived my whole life up until this point, without ever thinking to put these two together. I came across a ready-made version at a health food store while I was in Ottawa last month, and the idea blew my mind. Full disclaimer though, I am a tad bit obsessed with hummus. It is so easy to make, and eat throughout the week with fresh vegetables, not to mention portable and Delicious!!
Read MoreBy now you should know that I am obsessed with having things pre-made in my fridge. Things like this breakfast bar, are awesome to have around as a quick snack, and can save the day if i’m running late in the morning and don’t have time to make a smoothie. Other weeks, or if we’re travelling, I plan ahead and make sure I have something like these ready to go! Also, full disclosure, these can be eaten at any time of day, or even used as a dessert!
Read MoreThis recipe is so quick to make, that you don’t even need to meal prep the pasta sauce! (But you still totally could if you wanted an ultra fast dinner or lunch) It’s also made with plant based, simple, everyday ingredients, so no running to the grocery store for a specific ingredient - SCORE!
Read MoreThis recipe is a great transition for anyone who is trying to cut down on the amount of animal protein they consume. Whether thats for moral, environmental, financial or any other reason, sometimes it’s fun to have options! I always encourage eating a variety of different foods and for me personally, I’m always trying to expand my repertoire of whole food, plant based proteins, though I still do eat meat. This recipe makes a WHOLE lot of food, so I either make it ahead of time for lunches…
Read MorePlant based. Raw. Delicious. - Chocolate & Almond Butter, aA simple twist on a classic, loaded with healthy fats and minimally processed ingredients… This means more nutrients, plain and simple! Making the simple switch from peanut butter to almond butter, ensures a much less inflammatory response in the body, due to the fact that Almond butter hasn’t been found to contain the same mold and aflatoxins that peanut butter does.
Read MoreIs it even Easter without it? Here it is! A whole food, plant based carrot cake that could please even the toughest critic. Pair it with a tangy, cream cheese inspired, plant based frosting, and you have yourself a winner, my friends…By making some simple swaps in this recipe we can change it’s nutritional value, we also help to change the way it’s digested…
Read MoreCookies… For breakfast?? Is this the part where you question whether or not I’m actually certified in nutrition? THE ANSWER IS YES. These are Raw, Gluten free, dairy free, Egg free, Vegan (with an easy substitute) and deeeeeelicious. These are the perfect grab and go snack, especially in the morning as you are running out the door because you hit snooze one too many times…
Read MoreEggnog. Either you love it or you hate it, or… it hates you, and you’re just one of the 60%-70% of people on the planet that cannot tolerate dairy for one reason or another. There’s good news though, for all you eggnog lover’s out there…
Read MoreYou may have seen it at the farmers market or come across it somewhere online, and noticed the price thinking “what do you even do with black garlic?”… Well, first I’m going to tell you why you should consider giving black garlic a try, despite it’s cringe-worthy price tag. Although it looks burnt, it is actually just regular white garlic that’s…
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